Egg Foo Young 芙蓉蛋

Nguyên liệu

• 50 g Cantonese BBQ pork (, julienned)
• 50 g Shrimp (, shelled and deveined)
• 50 g Bean sprouts (, ends removed)
• 30 g Onions ((approx. ½ of a small onion))
• 1 stalk Green onion
• 2 Large eggs
• 1 ½ tsp Corn starch
• 1 tbsp Water
• ½ tsp Fish sauce ((can substitute with light soy sauce))
• 2 tsp Shaoxing wine
• 1/8 tsp White pepper powder
• 2 tbsp Oil
• ¼ tsp Salt ((if not adding oyster sauce gravy-see below))
• 1 tsp Oyster sauce
• ¼ tsp Chicken broth powder
• ¼ tsp Sugar
• 1 tsp Corn starch
• 150 ml Water

Cách làm

1. 1

   Remove ends of bean sprouts. Rinse well with water and let dry in colander

2. 2

   Slice onion into thin wedges

3. 3

   Julienne bbq pork

4. 4

   Remove shell and devein shrimp

5. 5

   Julienne green onions. Soak in water if you’d like them a bit curly

6. 6

   Combine 1 ½ tsp corn starch with 1 tbsp water. Mix well and set aside

7. 7

   Bring a pot of water to a boil. Add 2 tsp Shaoxing wine to the water. Put bbq pork, shrimp, bean sprouts and onions into the boiling water. Cook for 1 minute

8. 8

   Remove contents from the pot and let drain in a colander or sieve

9. 9

   Combine contents from the pot with 2 eggs in a mixing bowl plus ¾ of the green onions

10. 10

    Add ½ tsp fish sauce and 1/8 tsp white pepper powder. Add ¼ tsp salt if not adding oyster sauce gravy

11. 11

    Stir the corn starch and water from step 6 and pour it into the mixing bowl. Mix well

12. 12

    Heat wok on high heat and add 2 tbsp oil

13. 13

    Pour in egg mixture and spread evenly. Should be approx. 1cm thick. If you’re making a bigger portion, separate into batches. If your egg mixture is too thick, excessive moisture will come out of the vegetables and you will not get the toasted colour on your eggs

14. 14

    Swirl the egg around so that the heat is evenly distributed

15. 15

    Check the bottom of the egg to see if it’s nicely toasted. Should take approx. 1 minute Note that the egg you see from the top view will still be runny. If the egg has solidified, then your dish will be over-cooked. The toasting of the egg is an important aspect of this dish.

16. 16

    Once the bottom looks toasted, flip the egg to the other side. If you can flip it in the air, that’d be perfect. I’m too afraid of dropping it if I air flip it, so, depending on the size, I either slide the egg to the edge of the wok and I flip it over with a spatula or I slide the egg onto a large plate, cover it with another large plate, flip it over and then slide it back into the wok (some of the egg may stick to the plate)

17. 17

    Fry until the other side is toasted as well. Once the other side has been toasted to a golden brown, remove from the wok

18. 18

    Continue if you are making gravy, if not, add the remaining green onions and serve

19. 19

    To make the oyster sauce gravy, combine 1 tsp oyster sauce, ¼ tsp chicken broth powder, ¼ tsp sugar, 1 tsp corn starch and 150ml water. Mix well and pour into a wok, pan or pot and cook at medium heat

20. 20

    Stir until sauce has thickened. Make adjustments if necessary

21. 21

    Pour over egg and add remaining green onions on top

22. 22

    Serve